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All Journal Jurnal Rekayasa Pangan dan Pertanian Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Indonesian Journal of Agricultural Research Jurnal Teknologi Pangan dan Hasil Pertanian Riau Journal of Empowerment Journal of Saintech Transfer Prosiding Seminar Nasional Program Pengabdian Masyarakat Rona Teknik Pertanian

Terip Karo-Karo

Program Studi Ilmu Dan Teknologi Pangan Fakultas Pertanian USU

Author-ID : 3426336

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Social Sciences Veterinary Other

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Diversifikasi produk melalui pemanfaatan tepung umbi-umbian lokal sebagai pengganti terigu pada UKM bakery di Kota Binjai Elisa Julianti; Ridwansyah Ridwansyah; Terip Karo-Karo; Halimatuddahliana Halimatuddahliana
Riau Journal of Empowerment Vol 1 No 2 (2018)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

The bakery industry is one of the food industries that continues to increase along with the increase in income and changes in people's lifestyles. Increasing the number of bakery industries has an impact on the increasing demand for wheat flour, which in turn can threaten national food security. Faidah Catering Service and Baraqah Q Snack, Cake and Cookies are SME partners engaged in bakery industry in Binjai City. Based on the situation analysis, the problems of both SMEs are low production capacity and competition in the marketing. The use of wheat flour as the raw material makes their products become same as the products produced by other SMEs. The simple processing equipment causes a low production capacity. The proposed problem-solving method for SME partners is product diversification through the use of local tubers in the form of cassava flour and sweet potato flour as raw material. Increased production capacity is carried out by giving and training the use of production equipment in the form of dough mixers and oven grills with large capacity. The results of the activity indicate that the diversification of cake products and cookies using non-flour flour raw materials can be accepted by consumers and increase marketing.

Determination of the Best Quality of Sappan Bark Kombucha Drink Based on Its Sensory Characteristic Pratama, Santi; Sinamo, Karina Nola; Ginting, Sentosa; Karo-Karo, Terip
Indonesian Journal of Agricultural Research Vol. 5 No. 1 (2022): InJAR, Vol. 5, No. 1, March 2022
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/injar.v5i01.8163

Kombucha secang is a fermented drink of Acetobacter xylinum and Saccharomyces cerevisiae with the addition of sappan bark. The purpose is to get the best quality of kombucha secang drink based on sensory characteristics with differences in the amount of sugar and fermentation time. The research was conducted using a factorial completely randomized design method. The factors were the addition of sugar concentration (G = 10%, 20% and 30%) and the fermentation time (F = 4, 7, 10 and 13 days). The parameters observed were raw material characteristics, sensory tests in the form of color, aroma, taste, viscosity, general acceptance, and the best drink quality with further tests of antioxidant activity, alcohol content, and total plate number. The best quality characteristic of the kombucha secang drink was the addition of 20% sugar concentration and 10 days of fermentation time with antioxidant activity IC50 of 31.9744 ppm, the alcohol content of 0.1967%, and total plate count (TPC) of 7.6 x 105 CFU/ml.

Papaya Peel Extract and Citric Acid Addition on the Quality of Guava Jelly Kosasih, Sofia Winnie; Karo-Karo, Terip; Romauli, Nauas Domu Marihot
Indonesian Journal of Agricultural Research Vol. 6 No. 3 (2023): InJAR, Vol. 6, No. 3, November 2023
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/injar.v6i3.11367

The aim of this study was to determine the quality of guava jelly after the addition of papaya peel extract and citric acid. The study used a two-factor, randomized factorial design. The first factor was the addition of papaya peel extract (P): (2%;4%;6%;8%), while the second was the addition of citric acid (A): (1%;1,5%;2%;2,5%). The parameters analyzed were moisture content, ash content, total soluble solids, vitamin C content, crude fiber content, degree of acidity (pH), and total acid. According to the results, the addition of papaya peel extract had a highly significant effect on the water content, crude fiber content, degree of acidity, total acid, and had a differ significant effect on ash content and total dissolved solid. The addition of citric acid also had a highly significant effect on the total dissolved solid, the content of Vitamin C, degree of acidity, the organoleptic test of taste, and had a differ significant effect on water content and total acid. The interaction between the addition of papaya peel extract and citric acid had a highly significant effect on the degree of acidity. Guava jelly with 8% papaya peel extract and 2% citric acid had the optimum quality characteristics.

PENGARUH JENIS KEMASAN TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORI KOPI ARABIKA GAYO DENGAN METODE PENGOLAHAN SEMI BASAH Silaban, Rutdiani; Sinaga, Hotnida; Karo-Karo, Terip
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 18 No. 2 (2023): September
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v18i2.7259

Indonesia is the 4th largest coffee producer after Brazil, Vietnam and Colombia. The largest Arabica coffee production center in Indonesia is in Central Aceh District. Biophysical factors, such as soil conditions, climate and altitude, which are planted at an altitude of 1,000-1,400 meters above sea level are the factors that make Gayo Arabica coffee green bean known as a special coffee that has a strong coffee taste and characteristics. Coffee has a lot of chemical content in it, for example the content of chlorogenic acid and caffeine. Physicochemical analysis of the samples included moisture content, ash content, fat content, protein content, caffeine content, phenol content, acidity level (pH), and specific volume. This data analysis used a completely randomized design with 3 replications comparing coffee from each coffee processing using five types of storage packaging for 4 months. Semi-wet processed coffee has the characteristics of moderate acidity, sweet taste, medium to low. Keywords: Gayo Arabica, semi washed, green bean, storage, Packaging

Pengaruh Penambahan Karagenan dan Kayu Secang (Caesalpinia sappan L.) Terhadap Mutu Minuman Jeli Kulit Kopi Arabika Br Hutagalung, Sarah Helena; Romauli, Nauas Domu Marihot; Karo-karo, Terip
Rona Teknik Pertanian Vol 18, No 2 (2025): Volume No. 18, No. 2, Oktober 2025
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v18i2.45957

Abstrak.Kopi merupakan bagian dari komoditi hasil pertanian yang memiliki peran yang cukup penting pada sektor ekonomi Indonesia. Kulit kopi atau cascara merupakan salah satu hasil samping dari pengolahan biji kopi yang umumnya menjadi limbah. Namun demikian, kulit kopi masih mengandung sejumlah senyawa polifenol yang berfungsi sebagai antioksidan. Penelitian ini bertujuan untuk mengetahui pengaruh dari penambahan karagenan dan kayu secang terhadap mutu fisikokimia dan sensoris dari minuman jeli kulit kopi arabika. Rancangan penelitian yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan dua faktor. Faktor pertama yaitu penambahan karagenan (K) terdiri dari 3 taraf 0,2%, 0,3%, 0,4% dan 0,5%. Faktor kedua yaitu penambahan kayu secang (S) terdiri dari 3 taraf 0%, 0,5%, 1% dan 1,5%. Setiap perlakuan diberikan 2 kali ulangan. Parameter pengamatan meliputi aktivitas antioksidan (% inhibisi dan IC50), serat kasar, total padatan terlarut, total asam, pH, sineresis, viskositas, indeks warna, dan uji organoleptik (rasa, tekstur dan penerimaan umum). Hasil penelitian menunjukkan penambahan karagenan berpengaruh sangat nyata (P0,05) terhadap parameter aktivitas antioksidan (% inhibisi dan IC50), serat kasar, total padatan terlarut, total asam, pH, sineresis, viskositas, daya sedot, hedonik tekstur, hedonik rasa dan penerimaan umum. Sementara itu, penambahan kayu secang memberikan pengaruh sangat nyata (P0,05) terhadap parameter aktivitas antioksidan, total asam, indeks warna, pH, sineresis, hedonik rasa dan penerimaan umum. Penelitian ini merekomendasikan minuman jeli kulit kopi arabika dengan perlakuan penambahan karagenan 0,4% (K3) dan kayu secang 1% (S3).Effect of Addition of Carrageenan and Sappan Wood (Caesalpinia sappan L.) on the Quality of Arabica Coffee Pulp Jelly DrinkAbstract. Coffee is part of an agricultural commodity that has an important role in Indonesia's economic sector. Coffee skin or cascara is waste products of coffee beans processing. However, coffee skin still contains a number of polyphenolic compounds that could have function as antioxidants. This study aimed to determine the effect of addition of carrageenan and sappan wood on the physicochemical and sensory quality of Arabica coffee skin jelly drink. This research used the factorial Completely Candomized Design (CRD) with two factors. The first factor, namely the addition of carrageenan (K) consisted of 0,2%; 0,3%; 0,4%; and 0,5%. The second factor, namely sappan wood extract (S) consisted of 0%; 0,5%; 1%; and 1,5%. Each treatment was repeated twice. The quality parameters observed were antioxidant activity (% inhibition and IC50), crude fibre, total soluble solids, total acid, pH-value, sineresis, viscosity, colour index, and organoleptic test (taste, texture and general acceptance). Results showed that the addition of carrageenan gave a highly significant effect (P0,05) on the parameters of antioxidant activity (% inhibition and IC50), crude fiber, total acid, total soluble solids, pH-value, syneresis, viscosity, suction power, hedonic texture, hedonic taste and general acceptance. Meanwhile, the addition of secang wood extract gave a highly significant effect (P0,05) on the parameters of antioxidant activity, total acid, color index, pH-value, syneresis, hedonic taste and general acceptance. This study recommended Arabica coffee skin jelly drink with the addition of 0.4% carrageenan (K3) and 1% sappan wood (S3).

The Utilization of Extracting Machine Technology at the Red Ginger Instant Business in Kwala Bekala Urban Village Sinamo, Karina Nola; Hutabarat, Nauas Domu Marihot Romauli; Karo-karo, Terip; Ginting, Sentosa
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 8 No. 1 (2023): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/abdimastalenta.v8i1.8744

Partner started a red ginger instant powder business during the covid-19 pandemic. Partner knowed the benefits of red ginger in increasing the body's immune power to prevent infection with the Corona virus. The service team found that partner produced red ginger instant powder manually using simple equipment. One of them was the process of extracting red ginger and other spices by squeezing the finely ground red ginger and other spices using a cloth. This made the production process ineffective and the amount of extraction results was not maximized. The manual extortion process using the cloth taked a long time and a large amount of human labor so that partner was constrained in making large quantities so that some orders are delayed. Therefore, partners had difficulty in carrying out the extraction process of red ginger, especially in large quantities. The solution offered by the service team was to utilize extracting machines according to partner needs and provide training in using red ginger extracting machines to partners. The result was that the partner became skilled at using the extracting machine in producing instant red ginger and trying to improve their business.

Application of Cassava Slicing Machine Technology in Production Cassava Chips in Sari Rejo Medan Sinamo, Karina Nola; Karo-karo, Terip; Ginting, Sentosa; Veronica, Afryna
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 8 No. 2 (2023): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/abdimastalenta.v8i2.13289

The process of making cassava chips carried out by partner was still simple because the process of slicing cassava which was done manually with tool made of wood and knife blade. Workers need a lot of energy, time, and concentration in order to produce uniform cassava slices and were sometimes hit by the knife of the equipment. In addition, the process of slicing cassava taked a long time so that partner was inhibited to increase the amount of production. The solutions that would be offered by the service team were the existence of science and technology which was provided in the form of (1) provision of a cassava slicing machine according to partner needs, (2) training on using a cassava slicing machine to partner, (3) training on adding seasoning variants to cassava chips, packaging, and labeling. The results obtained were partners become skilled at using a cassava slicing machine, the cassava slicing time with a machine was faster, namely 41.98 grams/second, and cassava chips were produced with flavor variants so that partner was expected to be assisted in the process of cassava chips production and partner businesses can develop.

Pengaruh Variasi Penambahan Sari Nanas-brokoli dan Waktu Fermentasi terhadap Karakteristik Mutu Caspian Sea Soygurt Sirait, Dielsie Naomi Ekaputri; Karo-Karo, Terip; Lubis, Zulkifli
Rona Teknik Pertanian Vol 17, No 2 (2024): Volume No. 17, No. 2, Oktober 2024
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v17i2.33649

Abstrak.Penelitian dilakukan guna pengembangan variasi, penambahan nilai gizi, dan perbaikan citarasa dari produk pangan fungsional yoghurt yang tetap diminati khalayak umum. Penelitian bertujuan untuk mengetahui pengaruh variasi penambahan sari nanas-brokoli dan waktu fermentasi berikut interaksinya terhadap karakteristik mutu Caspian Sea soygurt juga menentukan konsentrasi penambahan sari nanas-brokoli dan waktu fermentasi terbaik. Penerapan metode analisis data secara Rancangan Acak Lengkap (RAL) faktorial 2 faktor yakni konsentrasi sari nanas-brokoli (0, 5, 10, dan 15%) dan waktu fermentasi (2, 4, 6, dan 8 jam). Penambahan sari nanas-brokoli berpengaruh berbeda sangat nyata (P0,01) terhadap kadar protein, lemak, abu, vitamin C, Total Padatan Terlarut (TPT), total asam, pH, viskositas, total Bakteri Asam Laktat (BAL), serta hedonik warna, aroma, rasa, tekstur, dan penerimaan umum. Waktu fermentasi berpengaruh berbeda sangat nyata (P0,01) terhadap kadar protein, lemak, abu, vitamin C, Total Padatan Terlarut (TPT), total asam, pH, viskositas, total Bakteri Asam Laktat (BAL), dan hedonik aroma serta rasa; juga berpengaruh berbeda nyata (P0,05) terhadap hedonik warna, tekstur, serta penerimaan umum. Interaksi penambahan sari nanas-brokoli dan waktu fermentasi berpengaruh berbeda sangat nyata (P0,01) terhadap total asam serta viskositas; juga berpengaruh berbeda nyata (P0,05) terhadap Total Padatan Terlarut (TPT) serta pH. Penerapan metode perlakuan terbaik Indeks Efektivitas (metode deGarmo, dkk.) dengan hasil terbaik yakni penambahan sari nanas-brokoli 10% dan waktu fermentasi 6 jam memiliki aktivitas antioksidan bernilai 78,7894 ppm.The Effect of Variation in the Addition of Pineapple-broccoli Juice and Fermentation Time on Quality Characteristics of Caspian Sea SoygurtAbstract.This research was conducted to develop variations, to increase nutritional value, and to improve the taste of yogurt as functional food product that are still in demand by general public. The aim of this research was to determine the effect of variation in the addition of pineapple-broccoli juice and fermentation time and their interaction on the quality characteristics of Caspian Sea soygurt and to determine the best concentration of pineapple-broccoli juice and fermentation time. This research applied the data analysis method in factorial Completely Randomized Design (CRD) with 2 factors, namely pineapple-broccoli juice concentration (0, 5, 10, and 15%) and fermentation time (2, 4, 6, and 8 hours). The addition of pineapple-broccoli juice had a highly significant effect (P0.01) on the contents of protein, fat, ash, vitamin C, Total Dissolved Solids (TPT), total acid, pH, viscosity, total Lactic Acid Bacteria (LAB), and hedonic color, aroma, taste, texture, and general acceptance. Fermentation time had a highly significant effect (P0.01) on the contents of protein, fat, ash, vitamin C, Total Dissolved Solids (TPT), total acid, pH, viscosity, total Lactic Acid Bacteria (LAB), and hedonic aroma and flavor; also had a significant effect (P0.05) on hedonic color, texture, and general acceptance. Interaction between the addition of pineapple-broccoli juice and fermentation time had a highly significant effect (P0.01) on total acid and viscosity; also had a significant effect (P0.05) on Total Dissolved Solids (TPT) and pH. This research applied the best formulation test method in Effectiveness Index (deGarmo et al., method) with the best result was with the addition of 10% pineapple-broccoli juice and 6 hours of fermentation time which antioxidant activity value was 78.7894 ppm.

Pengaruh Penambahan Andaliman (Zanthoxylum acanthopodium) Dan Kayu Manis (Cinnamomum verum) Serta Lama Fermentasi Terhadap Mutu Minuman Probiotik Water Kefir Bangun, Inesta Rosani; Karo-Karo, Terip; Suhaidi, Ismed
Rona Teknik Pertanian Vol 17, No 2 (2024): Volume No. 17, No. 2, Oktober 2024
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v17i2.33563

Abstrak.Andaliman dan kayu manis merupakan rempah asli Indonesia yang mengandung senyawa antioksidan sehingga mampu meningkatkan mutu water kefir sebagai minuman probiotik. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan andaliman dan kayu manis serta lama fermentasi terhadap mutu minuman probiotik water kefir. Penelitian ini menggunakan metode Rancangan Acak Lengkap faktorial dengan dua faktor, yaitu penambahan andaliman dan kayu manis (A): (5%, 10%, 15%, 20%) serta lama fermentasi (P): (1 hari, 2 hari, 3 hari, 4 hari). Hasil penelitian menunjukkan semakin banyak penambahan andaliman dan kayu manis maka semakin meningkatkan total padatan terlarut, viskositas, pH, total gula, total flavonoid, dan skor warna serta menurunkan indeks warna, aktivitas antioksidan IC50, total bakteri asam laktat, total khamir, total asam, kadar alkohol, skor aroma, rasa, dan nilai hedonik penerimaan umum. Semakin lama fermentasi maka semakin meningkatkan total asam, total padatan terlarut, viskositas, total flavonoid, dan skor warna serta menurunkan indeks warna, aktivitas antioksidan IC50, pH, total gula, skor rasa, dan aroma. Total bakteri asam laktat dan kadar alkohol meningkat pada perlakuan P3 dan menurun pada P4. Total khamir mengalami peningkatan pada perlakuan P2 dan menurun pada P3. Perlakuan terbaik A2P3 yaitu penambahan andaliman dan kayu manis sebesar 10% serta lama fermentasi selama 3 hari.The Effect of Addition of Andaliman (Zanthoxylum acanthopodium) and Cinnamon (Cinnamomum verum) and Fermentation Timeon the Quality of Water Kefir Probiotic DrinkAbstract.Andaliman and cinnamon are native Indonesian spices that contain antioxidant compounds. This research was conducted to determine the effect of the addition of andaliman and cinnamon and fermentation time on the quality of water kefir probiotic drink. This study used a factorial completely randomized design with two factors, the addition of andaliman and cinnamon (A): (5%, 10%, 15%, 20%) and fermentation time (P): (1 day, 2 days, 3 day, 4 days). The results showed that the more andaliman and cinnamon were added, can increase the total dissolved solids, viscosity, pH, total sugars, total flavonoids, color scores, and reduce the color index, IC50 antioxidant activity, total lactic acid bacteria, total yeast, total acid, alcohol, aroma score, taste, and general acceptance hedonic value. The longer the fermentation time can increase the total acid, total dissolved solids, viscosity, total flavonoids, color score, and can decrease the color index, IC50 antioxidant activity, pH, total sugar, taste score, and aroma. Total lactic acid bacteria and alcohol content increased in treatment P3 and decreased in treatment P4. Total yeasts increased in treatment P2 and decreased in treatment P3. The best treatment was A2P3 the addition of 10% andaliman and cinnamon with fermentation time of 3 days.

Co-Authors Ade Maharani Manik Ade Putri Sihotang Alex Frans GL Tobing Alex Septia Rusli Amalia Addina Arfian Saputra Atania Br Tarigan Ayu Lumbantoruan Azhar Husni Bangun, Inesta Rosani Beby Yunita Br Hutagalung, Sarah Helena Brananda Hasiholan Perangin-angin Debora Agnesty Desy Lyan Sari Simanjuntak Dona Bastanta Donald S Napitupulu Dyna Juniaty Edy Syahputra Harahap Elisa Julianti Elisa Julianti Elisa Julianti Era Yusraini Fachry Wirathama, Syahrinal Anggi Daulay Halimatuddahliana Fadiah Syahfitri Gilang Permata Sari Guntur Kurniawan Hasibuan Hengky Irawan Herla Rusmarilin Herla Rusmarilin Herla Rusmarilin Herla Rusmarilin Herla Rusmarilin Hutabarat, Nauas Domu Marihot Romauli Indah Novita Sari M. Ismed Suhaidi Ismed Suhaidi Ismed Suhaidi Ismed Suhaidi Ismed Suhaidi Ismed Suhaidi Joel Mika Silalahi Julianti, Elisa Juwita Tiarma Khatarina Lubis Karina Nola Sinamo Khasya Rahmi Sitompul Kosasih, Sofia Winnie Lasma Nora Limbong Linda Masniari Lubis Linda Masniary Lubis Linda Masniary Lubis Linda Masniary Lubis Linda Masniary Lubis Linda Masniary Lubis Liston Preddy Pasaribu Memori SRY Citra R Gulo Michael Simanjuntak Muhammad Idris Muhammad Irham Derza Mutiah Mutiah Nia Rizki Paramida Nurita Lastri Tampubolon Nursarah Nursarah Nurul Siti Fatimah Dewi Ori Sativa Br.Sinaga Poppy Julianty Situmorang Pratama, Santi Princen Rumahorbo Randi Fernando Sitorus Ria Angelina Tobing Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Rini Hardiyanti Romauli, Nauas Domu Marihot Rona J. Nainggolan Rona J. Nainggolan Rona J. Nainggolan Rudi Ardiansyah Sartika Maranata Lumbangaol Sentosa Ginting Sentosa Ginting Sentosa Ginting Septian Ruri Septyan Aindr Irawan Silaban, Rutdiani Sinaga, Hotnida Sirait, Dielsie Naomi Ekaputri Sri Efriyanti Harahap Suchi Andriani Maqfirah Lubis Veronica, Afryna Winda Widyastuti Zulkifli Lubis Zulkifli Lubis Zulkifli Lubis

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